Cherry Banana Muffins Recipes
CANDIED CHERRY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
- Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.
BANANA CHERRY CUSTARD MUFFINS - VALERIE BERTINELLI RECIPE - (3.7/5)
Provided by peridot728
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
- Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
- Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA CHERRY CUSTARD MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
- Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
- Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
- Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.
CHERRY BANANA MUFFINS
These are my own creation, full of flavor and healthier without the butter! As soon as you bite in you get a burst of cherry and banana and they are pretty moist, though firm. I hope you enjoy them! I made half with the coconut on top and half with the pecans and couldn't decide which was better. To get the mandarin orange juice I pureed a can of mandarin oranges (drained of syrup) and just drained them in a sieve. (my son gets the oranges for lunch)
Provided by CulinaryExplorer
Categories Quick Breads
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients together in medium bowl.
- Mix wet ingredients together in small bowl.
- Mix mashed bananas into dry ingredients, then add the wet and combine. (do not overmix).
- Stir in cherries.
- Divide batter into lined muffin cups and sprinkle either coconut or pecans on top and lightly press into batter.
- Bake at 350 degrees F. for 25-30 minutes.
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